Decadent is the only way to describe these cupcakes. The rich, mocha cake is filled with even richer chocolate cream, then topped with white chocolate frosting.
Plank-roasted salmon sounds difficult, but nothing’s easier. Salmon fillets and rosemary sprigs are placed on a cedar plank, brushed with oil, and roasted.
Pork and clams, a classic Portuguese combination, are paired with tomatoes, garlic, herbs, and a pinch of crushed pepper. For a twist, bone-in pork loin is used.
A steadfast classic, chocolate fondue just doesn’t let you down when you crave a silken, simple dessert to share. And with dippers galore, it could never be boring. Never.
Also known as Neapolitan or Venetian cookies, these vivid cakes are stacked and sliced and dubbed cookies. We can deal.
Profiteroles make a rich, elegant dessert. Light puff pastry is filled with vanilla bean ice cream and melted chocolate sauce is drizzled over top.
The size of English muffins, these Welsh cakes are dense, slightly sweet, and packed with golden raisins. They’re perfect for breakfast or served with tea.
Buttery, softly scrambled eggs arranged on toast and drizzled with fragrant white truffle oil. Sounds like supper to us.
Pairing seafood with sausage is very Portuguese. Here seared halibut is matched up with a stew of Spanish chorizo, chickpea, and cabbage. Cilantro is on top.
Lacy crepes, French pancakes, are filled with a creamy bittersweet chocolate sauce and topped with toasted coconut curls and softly mounded whipped cream.